It’s still weekend, so it still movie time for me. Sadly, I finished all the movies scheduled for weekend (that’s supposed to be until today). I’ve watched Escape Plan, Ender’s Game, Captain Phillips, Hours and The Call. So what do I do now? Maybe I’ll bake to put my sweetened shredded coconut to use. Well, other than baking, I’ll try to finish the book I started reading last week. Uhm, hopefully, I could manage to finish it today.
But, for now… let’s get going… 😉
I. LOVE. RICE. And I think there’s no doubt that I love anything rice.
Biko is a type of sticky rice cake. Uhm, just imagine glutinous rice with coconut milk and brown sugar. Yummy? Well, if you are from Philippines or if you love rice and sweets, I think you will agree with me.
There are various ways of cooking this: (1) by baking; (2) by slowly cooking the rice together with the rest of the ingredients in a big pot (which I think the traditional way); or (3) cooking with the use of rice cooker. I prefer the traditional way. My Mom and I used to do it that way, every time. It consumes a lot of your time, though. Next time, I’ll try the baking method.
BIKO (Sweet Rice Cake)
- 1 1/2 cups glutinous rice
- 1 1/2 cups brown sugar, packed
- 1/2 cup canned coconut milk
- 1/2 cup water
- Butter, for greasing
- Latik (coconut curd) topping: 3 cups freshly squeezed coconut milk (first squeeze only, so squeeze only one time) or canned coconut cream
- Make the coconut curd: In a non-stick sauce pan, boil the freshly squeezed coconut milk. Cook in a medium heat until milk solid are formed and lower the heat until browned and oil comes out. This may take a while, but always keep an eye on it. Set aside until ready to use.
- Prepare an 8×8 baking pan and ligthly grease with butter. Set aside.
- Place glutinous rice in a pot, wash and drain. Add coconut milk, cover and bring to a boil over medium heat. Lower the heat until all coconut milk is absorbed.
- Add brown sugar and mix with the rice until even in color.
- Put back the lid of the pot and cook until rice is dry on a lowest heat.
- When rice is fully cooked, use a wooden spoon to transfer it to the prepared pan.
- Top with the Latik (coconut curd).
- Serve cold or warm.
Source recipe: Biko (Sweet Rice Cake by Latest Recipes
I’d love to serve this with hot coffee. But, the time I made this, I prefer it with green tea.
I am using this recipe for years and never looked for another recipe. But, as I said, I will try the baking method. I wonder how it will come out. If I do, I will a post, for sure. 😉
This can be kept in fridge and re-heat using a microwave oven. I prefer a warmer Biko.
How about you? How are you spending your weekend? Any weekend baking or cooking? 😀 Anyway, whatever you’re up to, I wish you enjoy the rest of the weekend! 😉